A hearty and delicious beef stew reminiscent of childhood meals, featuring tender beef chuck roast, vegetables, and a blend of seasonings. Perfect for a comforting family dinner.
1: Sear the meat on medium-high heat for a minute in a dutch oven.
2: Add the diced carrot, celery, onion, and mushrooms to the pot.
3: Add the seasonings: salt, pepper, parsley, garlic powder, onion powder, bay leaf, and garlic cloves.
4: In a separate bowl, whisk together the wine, balsamic vinegar, tomato paste, and beef broth.
5: Pour the sauce into the dutch oven and stir, adding more beef stock if needed until everything is 3/4 covered.
6: Cook at 325°F with the lid on for 3.5 hours.
7: Remove from the oven and add the halved baby dutch potatoes.
8: Cook for another 30 minutes with the lid on.
9: Remove from the oven and add the slurry of flour and beef stock to thicken; allow to simmer for 5 minutes.
10: Taste and add more salt and pepper to taste if desired. Enjoy!
